Salted Caramel Cupcakes
Delightful cupcakes with a moist vanilla base, filled with gooey salted caramel and topped with rich caramel frosting, capturing the perfect sweet-and-salty balance.
Ingredients
For the Cupcakes
- 1 cup All-purpose flour The backbone of your cupcake.
- 1 cup Granulated sugar Adds sweetness and helps achieve that lovely golden-brown color.
- 1.5 teaspoons Baking powder The leavening agent for fluffy texture.
- 0.5 cup Unsalted butter Softened for creaming.
- 2 large Eggs To bind and add richness.
- 0.5 cup Milk For moisture; almond milk can be used for a dairy-free option.
- 1 teaspoon Vanilla extract A must-have for flavor depth.
For the Caramel
- 1 cup Granulated sugar Caramel base.
- 0.5 cup Heavy cream Adds creaminess to your caramel sauce.
- 0.25 cup Butter Enhances richness.
- 1 teaspoon Sea salt Provides the salted flavor kick.
For Frosting (optional)
- 1 cup Powdered sugar For sweetness in frosting.
- 0.5 cup Butter Softened for fluffiness.
- 0.25 cup Heavy cream To achieve smooth consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your cupcake pans with paper liners.
- In a mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, ensuring they're fully incorporated before adding the next. Stir in the vanilla extract.
Combine Ingredients
- In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk until just combined.
Baking
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Caramel Sauce
- In a saucepan over medium heat, melt the granulated sugar, stirring continuously until it turns golden.
- Remove from heat and carefully whisk in butter and heavy cream. Add a pinch of sea salt, then let cool.
Assembly
- Remove a bit from the center of each cupcake and fill with salted caramel sauce.
- Frost with either remaining caramel sauce or a buttercream frosting, topping with a sprinkle of sea salt.
Notes
To ensure moist cupcakes, use room temperature ingredients and avoid overmixing. Serve with coffee or milk and enjoy!